Cabbage is a wonderful side dish to add to any REAL FOOD meal. Each type of cabbage (red, green, and Savoy) is loaded with different cancer fighting qualities, which is why this recipe calls for all three types. When steamed or sauted, cabbage also has cholesterol-lowering benefits. By adding hijiki, a sea vegetable, minerals like iron, magnesium, selenium, and iodine are added to the mix. Sea vegetables are also beneficial in the fight against cancer and allow a woman's body release excess estrogen, helping against estrogen dominance. This means that cabbage can lower the risk of colon and estrogen-related cancer, such as breast cancer.

Cabbage is fast and easy to cook. It can take on any flavor so start experimenting with this nutrition packed vegetable... starting with this recipe!

Directions

In a small bowl combine miso paste, water, coconut aminos, sea salt, cayenne pepper and crushed garlic. Heat your olive oil in a large cast iron skillet over medium heat. Add in onions and hijiki, cook until onions are clear. Add cabbage, stirring all together. Pour miso mixture evenly on top of cabbage and onions, mix together and cover with lid. Cook on medium-low heat for about 12 minutes until cabbage is soft.

Cabbage Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cabbage Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.